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YIELD AND PALATABILITY OF HOT‐PROCESSED, PHOSPHATE‐INJECTED PORK
Author(s) -
HOES T. L.,
RAMSEY C. B.,
HINES R. C.,
TATUM J. D.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07446.x
Subject(s) - palatability , loin , flavor , food science , browning , chemistry , sodium hexametaphosphate , sodium , phosphate , biochemistry , organic chemistry
ABSTRACT Hot‐processed pork carcass sides yielded 1.6% more retail cuts, had 1.8% less cutting and chilling loss and required 42.7% less heat energy and 39.5% less refrigeration energy than sides chilled to 4°C before being processed. Hot processing did not affect any cooking or palatability trait studied. Injection of loins to 110% of their weight with a 5% solution of sodium hexametaphosphate and sodium pyrophosphate produced juicier, more tender, heavier chops with more thaw loss, less browning during cooking, less desirable flavor, and higher microbial numbers than conventional handling of loins (P < 0.05). Phosphate injection did not affect (P < 0.05) overall acceptability or cooking losses of the loin chops but flavor desirability declined with storage time.